Something beautiful happens with protein when it is smeared with citrusy achiote paste, flavored with cumin, clove, garlic, oregano, orange rind, lime juice, and allspice, and roasted in banana leaves. In the coastal states of Quintana and Yucatá in Mexico, fish gets the same treatment for a flavorful entrée. Achiote, also called annatto, is yellow-orange seeds that lend sweet, peppery citrus notes to dishes. The bright flavors of orange and lime are bolstered with the smell of roasted banana leaves that help bake the fish. This dish comes with a side of Mexican Rice which is a bowl of nutty rice flavored with pickled red onions.
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